Recipes: Chilli Crab Cakes | Mediterranean spread

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AS it’s Coeliac Awareness Week, nutritionist Christine Bailey has pulled together some great gluten-free recipes from Nairn’s. Visit www.nairns-oatcakes.com for even more recipes.

Chilli Crab Cakes

Preparation time: 15 minutes

Cooking Time: 30 minutes

Enough for 16 crab cakes

Ingredients

300g / 10oz white crab meat, drained

2 shallots, finely chopped

1tbsp honey

1/2 fresh red chilli, finely chopped

100g / 3 1/2 oz Nairn’s gluten-free oatcakes, finely ground

100g / 3 1/2 oz Nairn’s gluten-free oats

200g / 7oz low fat Greek yoghurt

1 egg, beaten

Handful of fresh coriander leaves, finely chopped

1/4 tsp smoked paprika

Grated zest and juice of 1 lime

1tsp sweet chilli sauce

Coating: 90g / 3oz Nairn’s gluten free oatcakes, finely ground

To cook: 1-2 tbsp olive oil or coconut butter

To serve: Sweet chilli sauce or tomato salsa, leafy green salad

Method

1. Place the ingredients in a large bowl and mix together until thoroughly combined.

2. Place the oatcakes for the coating on a large plate and season with black pepper.

3. Shape the mixture into 14-16 little crab cakes. Dip each one in the oat crumbs then place on a tray and chill for 30 minutes.

4. Heat a little oil in a frying pan.

5. Cook the cakes in batches over a medium heat for 2-3 minutes on each side.

6. Repeat with the remaining cakes.

7. Alternatively, the crab cakes can be baked in the oven for 20-30 minutes at 200C, gas mark 6.

Mediterranean Nut and Vegetable Spread

Serves 6-8 – makes enough for topping 16-20 oatcakes

Ingredients

125g sunflower seeds, soaked for 1 hour or overnight

125g almonds soaked for 1 hour or overnight

1 tbsp fresh dill, chopped

1tbsp fresh parsley, chopped

1tbsp fresh basil, chopped

Juice and zest of 1/2 lemon

1tsp sea salt

Freshly ground black pepper

2 sticks celery, finely chopped

4 small gherkins, finely chopped

1/4 red onion, finely chopped

8 sun-dried tomatoes, drained and chopped, oatcakes to serve

Method

1. Blend the seeds and almonds in a food processor until very fine. Add the rest of the ingredients and process until smooth.

2. Place a spoonful on to each oat cake to serve